2 Cans Refried Beans
2-8oz Pk Creamcheese Softened
1 Container of Sour Cream
2 T of Taco Seasning Mix
2 T of Minced Garlic
1 C of Shreeded Chees( any kind )
2 plump Tomatos, seeded & diced (About 1 Cup)
1 Lg Onion Diced
1 Can of pitted Ripe Olives, Sliced
Additional Sour Cream(Optional)
1) Preheat oven to 350`. Spread beans over bottom of a 9inX13in backing dish. In
a Lg bowl, combine cream cheese, sour cream, taco seasoning mix and garlic, mix
well.
2) Spread cream cheese mixture evenly over beans, spread cheese over the top of
that. Bake for 15-20 min or until the cheese is melted.
3) Sprinkle tomatos, onions, and olives over dip. Garnish with additional sour
cream if desired.
4) Serve with tortilla chips.
Sunday, April 3, 2011
Peanut Butter Cup Pie
Chocolate Crumb Crust:
1 1/2 cups chocolate wafer cookie crumbs
1/4 cup sugar
1/4 cup butter, melted and cooled
Pie:
6 ounces dark chocolate, chopped and
divided
1 1/2 cups creamy peanut butter, room
temperature
1/2 cup plus 2 Tablespoons confectioners’
sugar
4 Tablespoons butter, room temperature
1/2 teaspoon vanilla extract
pinch of salt
Preheat oven to 350 degrees F. In a
medium bowl, combine chocolate crumbs,
sugar and butter and stir well. Pat into a
9-inch pie plate. Bake for 14 to 17 minutes,
until firm at the edges. Cool completely
before using. Melt 3 ounces of dark
chocolate in a small, microwave-safe bowl.
Pour melted chocolate into chocolate crumb
pie crust and spread evenly over crust with
a pastry brush. Refrigerate for 10 minutes
to allow chocolate to set up. In a food
processor, combine peanut butter,
confectioners’ sugar, softened butter,
vanilla extract and a pinch of salt. Whiz
until very smooth. Pour into prepared
crust. Melt remaining 3 ounces of dark
chocolate and drizzle over top of peanut
butter filling using a pastry bag or simply
by drizzling chocolate off tines of a large
fork. Chill pie for at least 4 hours before
slicing and serving.
1 1/2 cups chocolate wafer cookie crumbs
1/4 cup sugar
1/4 cup butter, melted and cooled
Pie:
6 ounces dark chocolate, chopped and
divided
1 1/2 cups creamy peanut butter, room
temperature
1/2 cup plus 2 Tablespoons confectioners’
sugar
4 Tablespoons butter, room temperature
1/2 teaspoon vanilla extract
pinch of salt
Preheat oven to 350 degrees F. In a
medium bowl, combine chocolate crumbs,
sugar and butter and stir well. Pat into a
9-inch pie plate. Bake for 14 to 17 minutes,
until firm at the edges. Cool completely
before using. Melt 3 ounces of dark
chocolate in a small, microwave-safe bowl.
Pour melted chocolate into chocolate crumb
pie crust and spread evenly over crust with
a pastry brush. Refrigerate for 10 minutes
to allow chocolate to set up. In a food
processor, combine peanut butter,
confectioners’ sugar, softened butter,
vanilla extract and a pinch of salt. Whiz
until very smooth. Pour into prepared
crust. Melt remaining 3 ounces of dark
chocolate and drizzle over top of peanut
butter filling using a pastry bag or simply
by drizzling chocolate off tines of a large
fork. Chill pie for at least 4 hours before
slicing and serving.
PF Chang Orange Peel Chicken
Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)
Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.
Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl.
Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated.
When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.
When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)
Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.
Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl.
Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated.
When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.
When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.
Microwave Orange Macadamia Fudge
1/2 c Butter
1 1/2 c Sugar
5 oz Evaporated milk
2 c Marshmallows, miniature
6 oz Chocolate chips, semi-sweet
3/4 c Macadamia nuts; chopped
1 T Orange-flavored liqueur {I have used orange flavoring]
With foil or wax paper, line 8 inch square pan. In glass bowl, melt butter on High 1 minute. Stir in sugar and milk. Cook on High 8 minutes, stirring every 3 minutes. Add marshmallows and chocolate; stir and reheat until smooth. Stir in nuts and liqueur. Pour into pan. Cut into pieces; chill until firm. Makes 2 lb
1 1/2 c Sugar
5 oz Evaporated milk
2 c Marshmallows, miniature
6 oz Chocolate chips, semi-sweet
3/4 c Macadamia nuts; chopped
1 T Orange-flavored liqueur {I have used orange flavoring]
With foil or wax paper, line 8 inch square pan. In glass bowl, melt butter on High 1 minute. Stir in sugar and milk. Cook on High 8 minutes, stirring every 3 minutes. Add marshmallows and chocolate; stir and reheat until smooth. Stir in nuts and liqueur. Pour into pan. Cut into pieces; chill until firm. Makes 2 lb
Starbucks Style Pumpkin Scones With Spiced Icing
4 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
3/4 cup cold butter, cut into small pieces
1 cup pureed pumpkin
6 tablespoons milk
2 eggs
Milk for brushing tops
Sugar for sprinkling
Heat oven to 400 degrees F.
Combine flour, sugar, baking powder, salt, and spices. Cut in butter using 2 knives or your fingers, until it resembles small peas.
In a separate bowl, whisk together eggs, pumpkin, and milk. Fold together with the dry ingredients until just mixed.
Pat dough into a 1 inch thick rectangle. Slice in half. Slice each half into 3 squares. Slice each square into a triangle.
Place on a parchment lined baking sheet. Brush with a little milk, and sprinkle with sugar.
Bake for 14-16 minutes. When cool, drizzle with Spiced Icing.
Spiced Icing:
1 1/2 cups confectioners' sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch ginger
1 pinch cloves
2 tablespoons milk
Mix confectioners' sugar and spices. Add milk and stir until smooth. Using the tines of a fork, drizzle over cooled scones.
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
3/4 cup cold butter, cut into small pieces
1 cup pureed pumpkin
6 tablespoons milk
2 eggs
Milk for brushing tops
Sugar for sprinkling
Heat oven to 400 degrees F.
Combine flour, sugar, baking powder, salt, and spices. Cut in butter using 2 knives or your fingers, until it resembles small peas.
In a separate bowl, whisk together eggs, pumpkin, and milk. Fold together with the dry ingredients until just mixed.
Pat dough into a 1 inch thick rectangle. Slice in half. Slice each half into 3 squares. Slice each square into a triangle.
Place on a parchment lined baking sheet. Brush with a little milk, and sprinkle with sugar.
Bake for 14-16 minutes. When cool, drizzle with Spiced Icing.
Spiced Icing:
1 1/2 cups confectioners' sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch ginger
1 pinch cloves
2 tablespoons milk
Mix confectioners' sugar and spices. Add milk and stir until smooth. Using the tines of a fork, drizzle over cooled scones.
Korean Rice Bowls
Instead, the zucchini was made into a supporting role in this one-bowl Korean Beef Rice dish. One bowl meals are awesome.
That means I can set the table in 10-seconds flat (everyone gets either a pair of chopsticks, fork or spoon - pick the weapon of your choice) and just 1 bowl to clean per person.
Thin slices of beef are marinated in a combo of soy, brown sugar, sesame oil, garlic and ginger - the same marinade I use for Korean bulgogi. Because the beef is thin, the vegetables are small, it's also a 29.5 minute meal.
How to make Korean Beef Rice Bowl
Here's the marinade ingredients - soy sauce, sesame oil, grated ginger, garlic, brown sugar.
It's important to cut the beef very small or very thin. It's a one-bowl meal, remember? No knives. Either cut the beef into small pieces like this.
Or thin slices.
Marinate the beef while you cut the vegetables.
Zucchini, baby spinach, onions and carrots. Notice that the veg is also cut very small or very thin. They all gotta cook almost at the same time!
Start with a wok or large sauté pan (frying pans don't have high enough sides - you'll end up flipping and tossing all your ingredients right outta your pan!)
Sauté the onions.
Then add the beef. Stir-fry beef until just barely pink in middle.
Add the carrots and the zucchini.
Now add the spinach.
Toss it all about.
Once spinach has wilted, the carrots softened and zucchini cooked, it's done. Sprinkle with sesame seeds.
And serve over rice.
You can use many types of beef, including ground beef, sirloin, flank steak, tenderloin trimmings -- or change this recipe to include other meats such as ground pork, ground turkey, chicken. If you want to go vegetarian, use very firm tofu, cut into cubes. The dish includes cooked rice - please feel free to use whatever rice you want - brown rice, jasmine rice, short grained rice. In a pinch, use basmati. Typical Korean style rice is short-grained. At the market, just look for "short-grained" or sushi rice. Different rice has different cooking times and rice:water ratios, so read the package directions carefully.
2 cups raw rice
1 pound beef (see headnote)
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 garlic clove, finely minced
1 tablespoon brown sugar
1 1/2 tablespoons cooking oil
1/2 onion, diced
1 large carrot, cut into matchsticks (or 1 cup matchstick cut carrots)
1 small zucchini, diced
2 handfuls of spinach leaves
1 tablespoon roasted sesame seeds
1. Cook the rice according to package instructions.
2. For the beef, if using flank steak: Cut the steak into very thin slices ACROSS the grain. If using other steak: Cut the steak into very small cubes, about 1/2". If using ground beef: leave as-is.
3. In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat. Let marinate while you prep the vegetables. Steps 1 and 2 can be done ahead of time up to 1 day before.
4. Heat a large sauté pan or wok on medium heat. When hot, swirl in the oil. Add the onions and sauté for 1 minute. Turn the heat to high and give it just a few seconds to heat up. Add in the beef, spreading the beef all over the surface of the pan, tossing with the onions. Sauté for 2-3 minutes until just barely pink.
5. Add in the carrots, zucchini and toss. Cook for 1 minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve with rice.
That means I can set the table in 10-seconds flat (everyone gets either a pair of chopsticks, fork or spoon - pick the weapon of your choice) and just 1 bowl to clean per person.
Thin slices of beef are marinated in a combo of soy, brown sugar, sesame oil, garlic and ginger - the same marinade I use for Korean bulgogi. Because the beef is thin, the vegetables are small, it's also a 29.5 minute meal.
How to make Korean Beef Rice Bowl
Here's the marinade ingredients - soy sauce, sesame oil, grated ginger, garlic, brown sugar.
It's important to cut the beef very small or very thin. It's a one-bowl meal, remember? No knives. Either cut the beef into small pieces like this.
Or thin slices.
Marinate the beef while you cut the vegetables.
Zucchini, baby spinach, onions and carrots. Notice that the veg is also cut very small or very thin. They all gotta cook almost at the same time!
Start with a wok or large sauté pan (frying pans don't have high enough sides - you'll end up flipping and tossing all your ingredients right outta your pan!)
Sauté the onions.
Then add the beef. Stir-fry beef until just barely pink in middle.
Add the carrots and the zucchini.
Now add the spinach.
Toss it all about.
Once spinach has wilted, the carrots softened and zucchini cooked, it's done. Sprinkle with sesame seeds.
And serve over rice.
You can use many types of beef, including ground beef, sirloin, flank steak, tenderloin trimmings -- or change this recipe to include other meats such as ground pork, ground turkey, chicken. If you want to go vegetarian, use very firm tofu, cut into cubes. The dish includes cooked rice - please feel free to use whatever rice you want - brown rice, jasmine rice, short grained rice. In a pinch, use basmati. Typical Korean style rice is short-grained. At the market, just look for "short-grained" or sushi rice. Different rice has different cooking times and rice:water ratios, so read the package directions carefully.
2 cups raw rice
1 pound beef (see headnote)
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 garlic clove, finely minced
1 tablespoon brown sugar
1 1/2 tablespoons cooking oil
1/2 onion, diced
1 large carrot, cut into matchsticks (or 1 cup matchstick cut carrots)
1 small zucchini, diced
2 handfuls of spinach leaves
1 tablespoon roasted sesame seeds
1. Cook the rice according to package instructions.
2. For the beef, if using flank steak: Cut the steak into very thin slices ACROSS the grain. If using other steak: Cut the steak into very small cubes, about 1/2". If using ground beef: leave as-is.
3. In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat. Let marinate while you prep the vegetables. Steps 1 and 2 can be done ahead of time up to 1 day before.
4. Heat a large sauté pan or wok on medium heat. When hot, swirl in the oil. Add the onions and sauté for 1 minute. Turn the heat to high and give it just a few seconds to heat up. Add in the beef, spreading the beef all over the surface of the pan, tossing with the onions. Sauté for 2-3 minutes until just barely pink.
5. Add in the carrots, zucchini and toss. Cook for 1 minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve with rice.
Lemon Sauce Chicken & Mushroom Rissoto
Lemony Sauced Chicken Breasts
serves 4, prep 10 min, cook 15 min
* 2 medium boneless, skinless chicken breasts
* 1 tbsp butter
* 1 tbsp oil
* salt and pepper
* 2 tbsp lemon juice
* 2 tbsp dry white wine
* 1/2 cup chicken broth
1. Trim all visible fat from the chicken breasts.
2. Place one breast in a large zip-top plastic blag and use a flat mallet or
heavy bottle to pound it to an even thinness, the breast should be fairly large
and flat.
3. Remove the breast from the bag and cut into two equally sized portions.
Repeat with the other breast so you have four chicken breast paillards.
4. Heat a large frying pan over medium heat, then when hot, add the butter and
oil.
5. Once butter is melted, season chicken with salt and pepper then place in the
pan. Cook undisturbed until chicken has turned white about halfway up on the
sides, about 5 minutes.
6. Flip chicken with tongs and finish cooking, about 5 more minutes. Remove
chicken to a serving plate and keep warm in an oven or under foil.
7. Add lemon juice and white wine to the pan, scraping up all of the browned
bits in the bottom of the pan. Add chicken broth and boil until reduced by
about half and sauce is slightly thick.
8. Serve chicken drizzled with about 1 to 2 tbsp of sauce.
The base of this dish is a very, very basic mushroom risotto. There is almost
no prep work required (tell me you have an egg slicer for slicing your
mushrooms) and the stirring can be done while working on your other dishes.
Just get it started and then it cooks itself while you make the chicken and pan
sauce.
Basic Mushroom Risotto
serves 6, prep 10 min, cook 20 min
* 5 cups chicken broth
* 1 tbsp oil
* 1 tbsp butter
* 8 oz fresh mushrooms, thinly sliced or chopped
* 1 cup arborio or long grain rice
* 1/4 cup parmesan cheese
* salt and pepper
* truffle oil or truffle salt (optional)
1. Boil chicken broth then turn down to a simmer.
2. Heat a pan to medium and add oil and butter. Once butter is melted add
mushrooms and saute until beginning to brown.
3. When mushrooms are starting to turn golden, add rice and stir. Toast rice,
stirring, until it turns golden.
4. Ladle one cup of hot broth into rice and mushrooms and stir to combine. You
do not have to stir constantly but just come back to it as you work on your
dishes and give it a good stir every now and then.
5. When most of the liquid is absorbed and the pan is beginning to get dry,
stir in another cup of liquid. Continue stirring in hot liquid as it is
absorbed until rice is tender and creamy.
6. When rice is done, remove from the heat and stir in parmesan cheese and salt
and pepper to taste.
7. Drizzle individual servings with a small amount of truffle oil of a pinch of
truffle salt if desired.
Steamed frozen vegetables are my favorite side. They are healthy, convenient,
and take very little time and effort to make. Simply place frozen vegetables
in a lidded casserole and microwave them for five to seven minutes while the
table is being set. To play off the lemon in the pan sauce I added a little
melted butter, a squeeze of lemon juice, and a sprinkle of salt. To serve, I
plated a spoonful of risotto, drizzled it lightly with truffle oil, placed a
chicken paillard on top, drizzled it with pan sauce, set a spoonful of broccoli
on the side and then grated lemon zest over all of it. I chopped a few
tablespoons of fresh parsley and sprinkled a bit over the whole dish.
serves 4, prep 10 min, cook 15 min
* 2 medium boneless, skinless chicken breasts
* 1 tbsp butter
* 1 tbsp oil
* salt and pepper
* 2 tbsp lemon juice
* 2 tbsp dry white wine
* 1/2 cup chicken broth
1. Trim all visible fat from the chicken breasts.
2. Place one breast in a large zip-top plastic blag and use a flat mallet or
heavy bottle to pound it to an even thinness, the breast should be fairly large
and flat.
3. Remove the breast from the bag and cut into two equally sized portions.
Repeat with the other breast so you have four chicken breast paillards.
4. Heat a large frying pan over medium heat, then when hot, add the butter and
oil.
5. Once butter is melted, season chicken with salt and pepper then place in the
pan. Cook undisturbed until chicken has turned white about halfway up on the
sides, about 5 minutes.
6. Flip chicken with tongs and finish cooking, about 5 more minutes. Remove
chicken to a serving plate and keep warm in an oven or under foil.
7. Add lemon juice and white wine to the pan, scraping up all of the browned
bits in the bottom of the pan. Add chicken broth and boil until reduced by
about half and sauce is slightly thick.
8. Serve chicken drizzled with about 1 to 2 tbsp of sauce.
The base of this dish is a very, very basic mushroom risotto. There is almost
no prep work required (tell me you have an egg slicer for slicing your
mushrooms) and the stirring can be done while working on your other dishes.
Just get it started and then it cooks itself while you make the chicken and pan
sauce.
Basic Mushroom Risotto
serves 6, prep 10 min, cook 20 min
* 5 cups chicken broth
* 1 tbsp oil
* 1 tbsp butter
* 8 oz fresh mushrooms, thinly sliced or chopped
* 1 cup arborio or long grain rice
* 1/4 cup parmesan cheese
* salt and pepper
* truffle oil or truffle salt (optional)
1. Boil chicken broth then turn down to a simmer.
2. Heat a pan to medium and add oil and butter. Once butter is melted add
mushrooms and saute until beginning to brown.
3. When mushrooms are starting to turn golden, add rice and stir. Toast rice,
stirring, until it turns golden.
4. Ladle one cup of hot broth into rice and mushrooms and stir to combine. You
do not have to stir constantly but just come back to it as you work on your
dishes and give it a good stir every now and then.
5. When most of the liquid is absorbed and the pan is beginning to get dry,
stir in another cup of liquid. Continue stirring in hot liquid as it is
absorbed until rice is tender and creamy.
6. When rice is done, remove from the heat and stir in parmesan cheese and salt
and pepper to taste.
7. Drizzle individual servings with a small amount of truffle oil of a pinch of
truffle salt if desired.
Steamed frozen vegetables are my favorite side. They are healthy, convenient,
and take very little time and effort to make. Simply place frozen vegetables
in a lidded casserole and microwave them for five to seven minutes while the
table is being set. To play off the lemon in the pan sauce I added a little
melted butter, a squeeze of lemon juice, and a sprinkle of salt. To serve, I
plated a spoonful of risotto, drizzled it lightly with truffle oil, placed a
chicken paillard on top, drizzled it with pan sauce, set a spoonful of broccoli
on the side and then grated lemon zest over all of it. I chopped a few
tablespoons of fresh parsley and sprinkled a bit over the whole dish.
Subscribe to:
Posts (Atom)